Thursday, July 10, 2008

Roasted Veggie Cream Cheese


I love the Food Network and the other day I was watching "Good Eats". It is a quirky show that gives you the science behind cooking, plus some great recipes. That is where I got this recipe. We eat it with crackers or on toasted wheat bagels. Super HEALTHY and super TASTY!

1 small zucchini, sliced 1/4-1/2 in thick
2 cloves garlic, cut in half
1 small red onion, sliced
1 red pepper, sliced 1/4 in thick
1 tsp salt
1/2 tsp pepper
2 T olive oil
1 block of cream cheese, room temp


Preheat oven to 400 degrees. Place the sliced veggies on cookie sheet with sides so they don't slip off. Toss in olive oil and salt and pepper. Roast veggies on oven, tossing a few times to ensure even cooking. This takes about 45 mins. Let veggies cool and place in food processor. Pulse a few times, do NOT puree until smooth. You want some texture to the spread. Refrigerate in air tight container for up to a week.

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1 comment:

  1. loved this! i used light cream cheese and it was still so good and very healthy! it was a hit at the sunday family dinner.

    ReplyDelete

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